Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 39, Issue 6, Pages 3128-3136Publisher
WILEY
DOI: 10.1111/jfpp.12341
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Olive tree leaves (Olea europaea L.) have been widely used in traditional remedies as extracts, herbal teas and powder in European and Mediterranean countries. Bioactivities of olive tree were obtained by product extracts. They were attributing to antioxidant and phenolic components such as oleuropein, hydroxytyrosol, tyrosol and ligstroside. Studies were indicating that biologically active compounds in olive leaves products were effective in treating different disorders. Several studies have been showing that oleuropein (up to 6-9% of dry matter in the leaves) possesses a wide range of pharmacological and health-promoting properties including antiarrhythmic, spasmolytic, immune stimulant, cardioprotective, hypotensive, antioxidant and anti-inflammatory effects.
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